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Crystal Ridge Golf Club

9 Crystal Green Way Okotoks AB T1S 1A1 · Food - General

Official record from Alberta →

Inspection summary

Crystal Ridge Golf Club has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on September 15, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on September 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on September 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on September 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar measured 0ppm chlorine. - 100ppm chlorine required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic Ninja blender container by the slicer had excessive cracks.- Container to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulation noted in the main kitchen:1) On the vegetable cutting machine by the Ninja blender. - Areas to be cleaned and sanitized.2) There was debris accumulation on the shelving in the bar by the glasswasher.- Areas to be cleaned and sanitized.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer in the spray bottle on the cooking line measured 0ppm. - A 200ppm solution was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored on a rack above cooked potatoes.- Raw meat must be stored below ready-to-eat food items. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar measured 0ppm chlorine. - 100ppm chlorine required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ice scoop for the ice machine in the kitchen was being stored on a lid with an accumulation of food debris.2) The scoop used to scoop flour was being stored in the flour bin and the handle was covered in flour.3) Two tongs being stored with clean equipment in the dishwashing area had residual food debris on them. - Scoops and tongs were washed and sanitized during the inspection. Ensure scoops and tongs are stored in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic Ninja blender container by the slicer had excessive cracks.- Container to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulation noted in the main kitchen:1) Inside the microwave on the cooking line.2) On the shelf under the microwave on the cooking line.3) On the slicer by the ice machine.4) On the floor behind the chest freezer in the prep area.5) On the vegetable cutting machine by the Ninja blender. - Areas to be cleaned and sanitized.6) There was debris accumulation on the shelving in the bar by the glasswasher.- Areas to be cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available at the time of inspection. - Quat sanitizer test strips to be available when quat sanitizer is being used in the food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic blending container for the table blender was heavily cracked and damaged.- Blender was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris accumulation was noted on the gas burners on the cooking line.2) Dust accumulation was noted on the ceiling in the walk-in cooler by the ice machine.3) Food debris accumulation was noted on the racking for the rolling shelving storing cleaning cloths by the back oven.4) Food debris accumulation was noted at the bottom of the Pepsi slide cooler rails by the ice machine.- Areas to be cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips were available at the time of inspection. Only chlorine test strips were on site but quat sanitizer was being used.- Ensure quat test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was food debris buildup on the bottom slide rails of the Pepsi cooler beside the cooking line in the kitchen.- To be cleaned.2) There was food debris buildup on the bottom slide rails of the cooler in the bar outside of the main kitchen.- To be cleaned.3) There was an excess accumulation of scale and debris buildup on the bottom shelf of the handwashing station across from the ice machine in the main kitchen.- Surface needs to cleaned and material needs to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.

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